Where to Base
Xiangzhou District is the prime choice for accommodation. Located in the northeast, it offers proximity to Macau, excellent transport links, and a high concentration of hotels, making it ideal for both business and leisure travelers.

Zhuhai, known as the 'Chinese Riviera,' is a resort city on the west bank of the Pearl River estuary, bordering Macau. As one of China's original special economic zones, it is recognized for its high livability and scenic beauty. The core Xiangzhou District forms part of the Greater Bay Area, offering seamless connectivity to Hong Kong and Macau. Ideal for travelers seeking a blend of cultural heritage and modern leisure.
🕐 Asia/Shanghai · 💱 CNY
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ZUH airport guide (official info · terminals · lounges) →
Xiangzhou District is the prime choice for accommodation. Located in the northeast, it offers proximity to Macau, excellent transport links, and a high concentration of hotels, making it ideal for both business and leisure travelers.
Zhuhai is connected to Hong Kong via bridges, facilitating easy cross-border travel. The city's layout allows for convenient access to major resorts and commercial areas via taxi or public transport, ensuring smooth local navigation.
Recognized as China's most liveable city by the Chinese Academy of Social Sciences, Zhuhai offers a mild climate and pristine environment. This reputation enhances the appeal of its hospitality sector, catering to guests seeking comfort and quality.
Spring and autumn offer the most pleasant weather, ideal for exploring Zhuhai's coastal scenery. These seasons provide comfortable temperatures for outdoor activities and beach walks, maximizing the enjoyment of the city's natural beauty.

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The location at the top of the Grand Lisboa Hotel makes for breathtaking views and is a terrific setting for the restaurant's renowned contemporary French cuisine. Whether as part of the set menu or à la carte, the dishes are intricate, beautifully plated and boast an array of intense flavours. The stunning dessert trolley provides a fitting finale, and the wine list is one of the best in Asia.
WebsiteThe lavish interior sports goldfish motifs and the number eight to wish diners good fortune. The menu is traditional Cantonese starring crisply crafted quality ingredients. The head chef adds a new spin to familiar dishes with imported produce like Japanese chillies, Argentinian carabineros and Aussie lobster. At lunch, over 40 types of dim sum are available – try the steamed rice rolls filled with pickled Japanese cucumber and char siu Berkshire pork.
WebsiteThis busy shop next to the Chun Lei pier still kneads the noodles with a bamboo pole like in bygone days. The owner’s wife then cooks them perfectly, thus explaining their bouncy texture. The broth simmered with an array of seasonal fish boasts depth and sweetness. Dried prawn roe sprinkled on tossed noodles is toasted by the owner himself, imparting umami and aroma. Also try the crab congee and deep-fried wontons with crispy dace balls.
Chinese
Equally suited to power lunches and friendly get-togethers, this strikingly lavish restaurant dominated by a frosted crystal flying dragon offers far more than just a treat for the eye. Cantonese classics and dim sum crafted with top-notch ingredients are what keep diners coming back. Besides the main menu, ask about their seasonal dishes such as clay pot rice and Dongshan goat in winter. Thoughtful service adds to the experience.
WebsiteThe opulent room is covered in gold and red, the festive colours for the Chinese. The menu offers Sichuan classics, such as sautéed chicken with peanuts and chilli, and Hunanese fare like steamed carp fish head with chilli. Hand-pulled noodles are also worth trying – watching the chefs pulling them in the display kitchen adds to the entertainment. Boiled mandarin fish fillets in chilli oil comes in portions generous enough for a few to share.
WebsiteThough slightly out of the way, Lou Kei is a firm favourite among locals for a simple, good value supper. For over 20 years, its sizeable selection of tasty noodles, congee and Cantonese dishes has won the hearts of countless diners. With heaps of crispy fried garlic and chilli bits, the typhoon shelter-style deep-fried Bombay duck is delicious. Claypot rice with eel in black bean sauce boasts firm, oily fish on crispy scorched rice.
A family business since the '70s, this noodle shop sticks to its roots and its thin, fine noodles are pressed by bamboo pole in its own factory nearby. Their soup is cooked with dried prawns and dried plaice for 8 hours. The noodles with dried shrimp roe are great, but also try their wontons and dace balls that are served deep-fried or blanched; the fermented clam sauce is the perfect accompaniment to the dace balls.
Attraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.
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